1. melt butter. With a whisk, mix flour with milk, 10 g sugar and 1 pinch of salt until smooth. Allow to swell for 10 min.
Fold in eggs and half of the melted butter.
Heat a coated frying pan (24 cm ø). Coat with a little butter. Bake 8 narrow crêpes from the batter one after the other. Keep brushing the frying pan with a little melted butter.
Warm the jam slightly and spread it on one side of each crêpe. Fold the crêpes together.
4. remove the peel from the blood oranges with a sharp kitchen knife so that the white skin is also completely removed. Cut oranges diagonally into slices. Caramelize remaining sugar in a wide saucepan until light brown. Extinguish with orange juice and cook until viscous by half. Pour in orange slices and season with orange liqueur. Add the crêpes and warm them slightly. Arrange on plates. Serve with whipped cream.